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Saffron sargol Dona

Saffron Sargol, Sorghum Saffron or Premium Saffron, is the name of one of the different categories of saffron. To get a closer look at this type of saffron, go ahead with this saucepan Donna.
What is Saffron Sargol?
Saffron Sargol

Here, we want to answer the question of what is the name of the saffron? The saffron saffron is said to be a pure part of the saffron, which is red and is located at the bottom of the saffron tarragon. The reason for this naming was the separation of the highest part of the saffron blade. Sorghum is depending on the quality you may have in different colors. The best color for this kind of saffron is 270.
Other names Saffron Sargol
As mentioned above, saffron is also known as saffron, but for this type of occasion, other names are also used. Premium Saffron, Premium Saffron, Canned Marmalade Saffron, Mashhad Premium Saffron, Root Saffron, Syrup Pen is another name used for this type of saffron.
Why do saffron saffron say saffron privileged?
Since saffron saffron is as much as possible isolated from the sorghum, the white part of the roots of the saffron is separated, and this increases the quality and the power of coloring, the Saffron obtained from this method is said to be privileged saffron .

Saffron for cooking!
Due to the fact that the distinguished saffron is one of the different types that is available for saffron, it deserves the power of coloring as well as the right price. It is very convenient and affordable for home use. So you want to get saffron home, Our suggestion is to try this type of saffron.
Premium Saffron

What is the price of this type of saffron?

The distinguished saffron, as its name suggests, is a variety of high purity saffron. For this reason, this type of saffron has a higher price than white saffron, buckwheat and saffron, but its price is higher than that of saffron. To purchase the best saffron products, go to the Donna Saffron purchase department.
Where to buy saffron sorghum?

If you are looking to buy saffron sorgol. Our suggestion is to visit the Dona saffron store. Because all the premium saffls presented in our store are made from genuine Cainat saffron, which are processed by the Iranian leading producers, our sales expert is continuously monitoring the quality of these products

8 June, 2019
Ways to detect fraud in saffron

Pure saffron, when spread on a hot or warm surface, is instantly identified in a specific shape that can be identified from saffron flags or small safflower flowers of the spring. The saffron crests have three branches and the upper part is horny, the lower the thinner the thinner.
• Use of corn raisou, which has a curds of corn, but a flag of saffron.
• Genuine ornamental saffron frees gum or milk after a few minutes, but counterfeit safflants immediately release their pigments.
The original saffron remains in the hot water after the exits of its pigments, but the fake saffron loses its initial color in hot water.
• Saffron is a delicious tasting but fake saffron is quite bitter and unpleasant.
• Brush your fingers if you are glued to the original saffron between your fingers.
• Genuine hot saffron creates a reddish-yellow orange color, but fake saffron produces a dark red color.
• Each milligram of genuine 700-cc saffron drops the water tangibly.
• True saffron has a pleasant and fresh smell, lacking the smell of aging and mildew.
• Actual saffron is a part of a saffron clove with a special shape that can easily be identified under the magnifying glass.
• If you put the saffron blades between the paper and press it slightly, there should not be any fat stains. If so, it's likely that the saffron is counterfeit.
• The color of the saffron blade is insoluble in gasoline, that is, if we put saffron tar in gasoline, it should not make the gasoline more colorful.
• Put saffron pieces on the butane gas. In this case, pure saffron comes in violet or orange, which is related to potassium, but it is caused by false yellow saffron.
• To a few milligrams of saffron powder, add two or three drops of concentrated sulfuric acid in a glass of glass. In this case, the saffron is first reddish-brown and, after a short time, turned into reddish-purple To be This test is not entirely specific, and it is related to materials (such as saffron) that contain carotenoids (yellow or orange).
• Place a few milligrams of saffron powder in a glass of glass and add a drop of phosphoric acid / sulfuric acid, and add a little bit. After that, put the mixture under a microscope and look at 100 magnification. After a maximum of one minute, the pieces of powder are turned blue and surrounded by pieces of a halo of blue.
According to the national standard of Iran, the presence of yarn, rug and sand, live or dead mosquitoes and insects, mold and mildew seen with naked eye and the presence of contamination of rodents and birds should not be seen in high quality saffron. • Pure saffron, when spread on a hot or warm surface, is instantly identified in a specific shape that can be identified from saffron flags or small parts of safflower flowers and flowers of the spring. The saffron crests have three branches and the upper part is horny, the lower the thinner the thinner.
• Use of corn raisou, which has a curds of corn, but a flag of saffron.
• Genuine ornamental saffron frees gum or milk after a few minutes, but counterfeit safflants immediately release their pigments.
The original saffron remains in the hot water after the exits of its pigments, but the fake saffron loses its initial color in hot water.
• Saffron is a delicious tasting but fake saffron is quite bitter and unpleasant.
• Brush your fingers if you are glued to the original saffron between your fingers.
• Genuine hot saffron creates a reddish-yellow orange color, but fake saffron produces a dark red color.
• Each milligram of genuine 700-cc saffron drops the water tangibly.
• True saffron has a pleasant and fresh smell, lacking the smell of aging and mildew.
• Actual saffron is a part of a saffron clove with a special shape that can easily be identified under the magnifying glass.
• If you put the saffron blades between the paper and press it slightly, there should not be any fat stains. If so, it's likely that the saffron is counterfeit.
• The color of the saffron blade is insoluble in gasoline, that is, if we put saffron tar in gasoline, it should not make the gasoline more colorful.
• Put saffron pieces on the butane gas. In this case, pure saffron comes in violet or orange, which is related to potassium, but it is caused by false yellow saffron.
• To a few milligrams of saffron powder, add two or three drops of concentrated sulfuric acid in a glass of glass. In this case, the saffron is first reddish-brown and, after a short time, turned into reddish-purple To be This test is not entirely specific, and it is related to materials (such as saffron) that contain carotenoids (yellow or orange).
• Place a few milligrams of saffron powder in a glass of glass and add a drop of phosphoric acid / sulfuric acid, and add a little bit. After that, put the mixture under a microscope and look at 100 magnification. After a maximum of one minute, the pieces of powder are turned blue and surrounded by pieces of a halo of blue.
According to the standard, the presence of yarn, pebbles and sand, live or dead insects and mites, mushrooms and mildew not seen with the naked eye, and the presence of contamination of rodents and birds should not be seen in saffron.

8 June, 2019
Why buy Dona saffron?

One of the most important differences and the main advantage of Iranian saffron with saffron in other countries, organic planting and its defined growth and harvesting process in Iran is that it carries a shadow of several thousand years of experience.

Where is the dona saffron coming from?

The first farmers of this amazing plant were on the Iranian plateau. In planting saffron, Iran does not use any chemical and biological fertilizers that, if they appear to help plant growth, and in other aspects do not use soil or even plants themselves. The same non-use of pesticides and harmful chemicals has increased Iran's saffron to the highest level of health and quality, which Dr. Bagheri, one of the figures of the International Symposium on Saffron Symposium in Iran (2006), pointed to this point. It is important that saffron needs a small amount of water, so the southern borders of Khorasan, including the city of Cain - due to the conditions Qlymy _ is very important. Although sometimes they have planted this plant in other regions of Iran, not only the final product has not been justified in quantity, but it has not even been of adequate quality.
Picking saffron donna begins 10 to 15 days after the first irrigation and begins with the opening of the first flower. In this regard, it is also important that the flower of the saffron should be arranged before the sun rises and radiation is increased. Do not refuse this point and Any delay in flower picking reduces the quality of flowers.

Perhaps one of the most important reasons for saffron quality in Iranian dona (especially Saffron Caen) is Saffron in a timely manner to saffron in the world.

8 June, 2019
Why buy Irainian saffron?

Iran has the first place to produce saffron in the world, and Cain has the world-famous brand of saffron as the world's capital of red gold.

    What is Mashhad souvenir?

Saffron is a herb of a herb of medicinal herbs that is used to chew and dye foods in Iran. This plant is produced in various cities of Iran and is one of the country's export products. Saffron was initially special in Khorasan Razavi province and southern Khorasan province, but was later cultivated in other parts of Iran. If you want to know the best place for saffron in Iran, we should search among the cities of Khorasan province, because the best type of saffron has originated from this region. This area has a lot of history in saffron cultivation, and the saffron brand has been named one of these cities.


A saffron is a plant that grows up to 30 cm in height. The saffron plant has purple flowers with six petals. Saffron flowers have three flags and a pink-colored tri-colored spit tree, the part used for this end of the cream and the three-branched claws, known as saffron, with its aromatic color and aroma. Saffron is a plant that is dubbed "red gold" because of its great value and the main income of people in the cities of Khorasan.

Saffron is a herb that can grow in a healthy environment. This plant only needs water on the 1st of November and it will suffice for the first spring of rain and snow. Saffron is a vegetable that does not cost much for transportation. This plant has a nutritional and drug use and is very much considered due to limited cultivation in Iran. The cultivation of this plant is the job of most people in the Khorasan region and has a special role in the lives of people in the north-east of Iran. Saffron has medicinal properties, and its most important feature is its joy that it is considered a drug against depression and is used as a natural and herbal remedy for nerves.
The history of saffron cultivation in Iran dates back to the ancient times. Then he was taken from Iran to Greece and Rome. During the Parthian period, saffron was exported to Iran and later it was exported to China during the Mogul saffron period, and China was also among saffron customers in Iran. It has been said that Saffron was also popular in Qom during the Sassanid period. In the Islamic period, saffron was also taken to Arab countries, and the countries around the Mediterranean became familiar with its cultivation method.
Originally, Iran was the only exporter of saffron in the world, but in recent years, other countries have entered the saffron industry. In the new era of Spain, it is a rival for Iran and one of the exporters of saffron. The UAE has become one of the saffron exporters without saffron cultivation. In addition, many countries such as Afghanistan, India and others have been active in saffron trade.

Cain capital and red gold brand

If we want to talk about cultivating saffron in Iran, the first one to be mentioned in the mind is Khorasan. Khorasan Province has always been a pioneer in saffron cultivation in Iran. The cultivation of saffron is common in different cities of Khorasan Razavi province, including Zawah, Torbat Heydarieh, Torbat Jam, Taibad, Bakhzar, Gonabad, Neyshabur, and Bajestan. This province has been the first to cultivate saffron. In South Khorasan Province, the cities of Qaynat, Ferdows, Bashrooye and Birjand can be mentioned. South Khorasan Province, after Khorasan Razavi province, has the second position in Iranian saffron cultivation. The quality of saffron is in the southern Khorasan province, but it is considered as the second largest area after Khorasan Razavi. After Khorasan Province, Kerman, Lorestan, Fars and other provinces have recently been active in the field of cultivation of saffron.

About 230 tons of saffron produced annually in the world, about 170 tons of it are from Khorasan. Among all the cities in the province of Khorasan Razavi and southern Khorasan province are cultivating saffron, Khein has been kidnapped from other cities in terms of reputation and has been known as the capital of saffron in Iran. The South Khorasan Chamber of Commerce has recorded a history of cultivating saffron in Cairo for about 700 years. Now cain saffron is in the first place in terms of quality. In recent years, many saffron companies have been operating in South Khorasan Province and Qain, and are participating in international markets and exporting to the world, trying to improve the export position of saffron chen in the world.

Currently, Caine is a global brand known for its popularity in many parts of Iran where saffron is grown, sold and marketed with Cayenne brand. One of the problems that people in southern Khorasan small towns have in the field of exporting saffron outside the country is the lack of access to foreign direct flights. Farmers working in the field of saffron cultivate their products from cities that have direct foreign flights. Some farmers see this as a reason for using some other intermediaries to use the high quality brand in southern Khorasan cities for saffron elsewhere.

The cultivation of saffron in Cain and other cities in South Khorasan province is recognized as the main source of income for the inhabitants of these cities and has been busy for many years and earn a living. In the past years, tourism was held in Saffron in the province. The tours were aimed at introducing tourists to the region and the saffron of the province, which received a great reception.
In the end, Dona Saffron website is proud to provide customers with the pure Iranian saffron cultivated in the best farms in Iran.

8 June, 2019
How to Use Saffron, the King of Spices

Do you know how to use saffron to draw out the maximum flavour, colour and aroma from a tiny amount? My social media friends often point out that saffron is too expensive when I recommend using it in a recipe. My answer is “It isn’t, If you know how to use saffron.” One such comment from a twitter friend today inspired me to write this post I should have written long ago.

Saffron is the most expensive spice on this planet and more expensive than gold by weight. So very true. But have you asked yourself how Persian cooks manage to use it in so many recipes, both sweet and savoury? Are we really that rich to put something more expensive than gold in our food almost everyday? The answer is no. We just know how to use a tiny amount of saffron for maximum impact.

Persian ice cream is often flavoured with saffron. I’ve used a few soaked whole threads as decoration.

 

The list of the dishes we make with saffron is endless. Take our beloved saffron rice pudding (sholeh zard) for instance, or our savoury rice cake (tahchin). The deep yellow colour, the sweet hay-like aroma and the flavour of saffron gives these dishes their unique character. Without saffron they would never be what they are. But in many other dishes like most of our stews (curry-like dishes) the use of saffron is optional, just to add more flavour, aroma.

Persian saffron rice pudding (sholeh zard). This decadent saffron and cardamom flavoured sweet pudding is decorated with cinnamon, sliced almonds and pistachios. Sholeh zard is often made in huge quantities for religious ceremonies during which it is distributed to the poor as alms.

Is saffron cheap in Iran where more than 90 per cent of the world crop is grown? No, not really. But we get the best for our money. Iranian saffron is really potent. Our saffron comes in various grades. The best are negin and then sargol respectively (from the tip of the stigmas). These are the strongest. What remains after separating the tip of the stigmas (the barely yellow end side of the threads) is the cheapest. It doesn’t have much colour but still has some aroma.

A small amount of saffron can easily make everyday rice and chicken an indulgent, festive meal. The use of saffron in zereshk polo ba morgh (barberry rice with chicken) is optional.

So let me tell you a bit about the plant that produces this most expensive spice before we get to how to prepare and use saffron. Saffron comes from crocus sativus. The plant is related to spring and autumn-flowering garden crocus and blooms in autumn. In the picture below you can see the three dark orange stigmas. These stigmas are our “edible gold”.

Bee enjoying the nectar from a saffron flower.

The stigmas have to be picked by hand. This is a very labour-intensive job so it’s no wonder saffron is so expensive. Moreover, the plant likes warm and sunny climates so it doesn’t grow well in many places. But a gram of good saffron will see you through quite a few dishes. Yes, one gram only! It’s probably cheaper than many commercially packed spice mixes given its potency.

Chargrilled skewered chicken flavoured with saffron (joojeh kabab zaferani) can be found on the menu of almost every restaurant in Iran. It’s served with rice or bread with a side of  chargrilled whole tomatoes and long peppers.

There are different methods for preparing saffron. Persian cooks always grind saffron threads to a fine powder. This way even a small pinch will release enough colour and aroma to make an everyday dish look very indulgent.

So if you like to use saffron more often invest in a small stone, ceramic or metal mortar and pestle with a rather rough surface on the inside. It’s best never to use the mortar and pestle for grinding other spices or to wash it.

Persian cooks grind saffron threads in a small mortar with a pestle to a fine powder. The grade of saffron in the mortar is sargol  (the stigma tips only).

In humid weather it may be a little difficult to grind saffron threads. A pinch of coarse sugar is often added to saffron threads to make grinding easier. Damp threads can also be dried in a microwave oven for 20-30 seconds on a piece of kitchen paper before grinding. Keeping your stash of saffron in a tightly covered small jar in a cool, dark place helps keep it dry.

The next step in preparation of saffron is “brewing” it to make saffron liquid. There are two methods for brewing saffron. Both work really well. Any leftover saffron liquid will keep in a tightly covered jar in the fridge for more than a week. Ground saffron will also keep well in a cool, dry place for at least a month. Saffron liquid is deep red but will turn yellow when mixed with food.

  • Brewing in boiling water: Put 1/4 teaspoon of saffron powder in a tiny jar. Add one tablespoon freshly boiled water that you have allowed to cool for a few seconds. Cover the jar with the lid and put it in a warm place. I often let my saffron brew on the lid of a simmering pot or kettle and use the liquid (and the grinds) after ten or fifteen minutes. This method produces a deeper colour.
  • Brewing with ice: Put 1/4 teaspoon saffron in a small bowl or cup. Add an ice cube (crushed ice is best). Leave to infuse for about ten minutes or until the ice has completely melted. The gradual melting of the ice will bring out the colour and aroma of saffron very nicely. Use the liquid as required.

Now that you know how to use saffron you might want to try some saffron recipes. How about starting with one the following?

One word of caution: Saffron is not just a spice. It has been proven to elevate mood and has been used since ancient times, both in the East and the West, as medicine. Like any other medicine excessive use of saffron can be harmful. The small amounts used to flavour food are generally safe for everybody. Large amounts (like in strong saffron brews and sherbets) can be harmful to pregnant women.

8 June, 2019
Five ways to use saffron
If you don't have laboratory scales in your kitchen, the best way to get accurate results is to count of the number of threads required.

* These guidelines have been developed with Norfolk Saffron. Larger quantities will be required if weaker brands are used.

Never throw saffron threads whole into your cooking. To get the most from your it, crumble the required number of threads into a small container, or ideally grind them in a pestle & mortar. How fine you grind saffron is up to you. Saffron is known as the sunshine spice, and the finer the saffron, the more uniformly yellow the food will be. Coarsely grinding or simply crumbling it into pieces 1-3mm long looks great in pilaus as it gives a yellow background colour with hotspots of rich orangey-red.

Make a saffron infusion by adding a small amount of pre-heated liquid (e.g. water, stock or milk depending on your recipe) to the container or mortar, then allow at least 20 minutes for the colour and flavour to infuse out. You can then leave it to infuse overnight in the fridge if you like. There’s no need to strain out the saffron bits unless you’re making something where crystal-clear appearance is important e.g. a jelly.

Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.

A saffron flower contains three joined threads, but for my advice below, quantities refer to single separated threads. Here are my top five suggestions for using saffron in your cooking.

Risotto

Use 30 threads for 4 servings made with 300g (12oz) of Arborio rice.

Paella

Use 50 threads in a recipe to serve 4.

Breads

For a subtle, honeyed flavour only, use 15 threads per 450g (1 lb) flour. For a strong saffron flavour and a rich golden colour, use 60 threads per 450g (1 lb) flour.

Pastry and plain biscuits

Use 15-20 threads per 200g (8oz) flour. Use butter not margarine, for the best flavour.

Jams

Use 20 threads per 450g (1 lb) fruit. Infuse the saffron in a very small amount of water. Add it to the preserving pan's contents just before setting point is reached.

8 June, 2019
The Consumer Guide to Purchasing Saffron

The Consumer Guide to Purchasing Saffron

Let’s face it, you want both quality and value in saffron. As a saffron lover you appreciate the totally unique and seductive flavor, aroma and color saffron lends to a wide range of dishes. You don’t want to pay an arm and a leg for saffron’s uniqueness. But saffron is sold in the U.S. in many different grades from several different countries at many different prices. What’s a consumer to do? Get educated! Vanilla, Saffron Imports wants you to know the truth about saffron. This is why we made “The Consumer Guide to Purchasing Saffron”, strictly for you.

There are only three criteria you must look for every time you buy saffron:

Saffron threads (Stigmas) are all red (no other color).
Saffron threads must be dry and brittle to the touch.
Saffron aroma is strong and fresh, never musty.

Keep these three criteria in mind every time you buy saffron. Study this drawings of the saffron crocus plant (Crocus Sativus L.), to learn more about what is and isn’t saffron. However, recently we have been seen adulterated saffron from various sources, so you must also be aware of the following:
a) Long red threads: It means that the whole saffron thread has been tinted.
b) A very uniform red color: Again, the threads could have been dyed.
c) Streaks of yellow accross the thread: We’ve seen red threads with a streak of yellow or orange, then red again. This happens when saffron is tinted, but a thread is covered by another, so the dye doesn’t reach the thread below, leaving a red-yellow-red pattern.
And finally, do not be fooled into thinking that saffron’s quality is tied to saffron’s price. In other words, saffron’s price is tied to how much saffron is harvested in a particular country and how many middlemen handle it before it reaches you.

Differences between Sargol saffron threads and powder.

Finally, a note about the difference between Sargol saffron threads and powder. Both are excellent. Both are easy to use. It comes down to personal preference. For maximum flexibility, choose the threads. This way you can prepare dishes which show off the whole threads and you can easily crush the threads into powder for maximum color diffusion in dishes where this may be particularly important.

For a more in-depth information about our Sargol saffron, read and study the pictures and descriptions below. ©

World Production:

Buying pure saffron has everything to do with BREAKING DOWN MYTHS. This is why I want you to know the aproximate figures on world saffron production: Iran 225/275 mt., Greece 4/7 mt., Afghanistan 2 mt, Morocco, maybe 2 mt., Kashmir maybe 2, Spain 700 kilos; Italy 5 kilos. As you see, Spain is NOT the biggest producer. Iran is the biggest producer in the world in terms of volume and quality. The truth is that the saffron “market” is in the hands of packers, not farmers. As a rule, packers buy all the saffron they are offered and then have to sell it quickly so that they can claim that it is from the most current crop year. So saffron comes into the market as a MIXTURE of different qualities from different countries.

LOWEST price is the rule – QUALITY is of little concern to the packer. You can easily observe this when you open a sample of inferior saffron and notice the mixture of red, yellow and white material style left attached to the stigma or just yellow material added. You may also notice a musty smell and spongy texture due to excess moisture. You will only find stigma (threads) in our saffron. See pictures below ©.

What is saffron coloring strength?

The general range of saffron coloring strength could be form 110-250+. Our saffron has a range of minimum of 230 to 280 degrees of color. The coloring strength should be clearly printed on the tin can according to ISO. Our SARGOL saffron does not contain any other part of the saffron plant, except the pure red stigmas, which contain ALL of the spice’s aroma, flavor and natural color. SEE THE ILLUSTRATIONS BELOW ©. Coloring power is the only measuring tool that assures you of CONSISTENT saffron quality. To get this number, saffron’s principal chemical compound, CROCIN, is measured in a laboratory. The testing standards are written by the International Organization for Standardization (ISO). Saffron contains several chemical compounds. CROCIN is the one measured because it is a precursor to the other compounds, which together produce the three things your chefs are looking for: AROMA (safranal), FLAVOR (picrocrocin) AND COLOR (crocin). Pure, ALL RED saffron WILL MEASURE HIGHER on the coloring scale than saffron, which is mixed with other parts of the saffron plant.

 

WHAT EXACTLY IS SARGOL SAFFRON?

SARGOL SAFFRON is made up of the red stigmas which have been CUT and SEPARATED prior to drying. Stigmas cut this way provide MAXIMUM flavor, aroma and natural dye in cooking and baking. Improper harvesting and drying techniques seriously impact ultimate saffron quality. SARGOL SAFFRON is 100% pure saffron.

The stigma is the only part of the saffron we sell to you. Sargol Stigmas range from 3/8″ to 1/2″ in length. Sargol saffron. In other countries it is referred to as coupe saffron (cut), or all red stigma.

As you examine the image on the left, you see that the stigmas are attached to a slender white style, which, when dried, turns pale yellow.

The Style of the saffron plant, has NO CULINARY VALUE, that means NO AROMA, FLAVOR or COLOR. If is left attached to the red stigmas, it adds 30% to 50% DEAD weight to the saffron, and you pay for it. Note it’s as long as 1 ¾ inches. When dry, it curls and you can hardly see it.

We had to put this information sticker on our containers in order to remind our Chefs to use 1/3 to ½ less saffron than any other saffron they use before. This is because we only use the STIGMA.

 

When the stigmas remain attached to each other it is more difficult to achieve a low moisture content in the drying process. So even though the stigmas are slightly longer in (N-2 picture), their quality is not as high as when the stigmas are dried separately. In other words the “longer” the style the lower the quality of the saffron and the higher the “dead weight”. Categories 3 Pushali and 4 Pushali are exported out of Iran to packers for further “MIXING” and repacking. These are the categories, which come into the USA as “Mancha” after they have been mixed with saffron from “other countries”. The bulk of this saffron in the mix is from Iran. To avoid confusing you, we only sell N-1, SARGOL SHORT. Sargol short is Saffron in it’s purest form.

Moisture:

Notice that usually two or three stigmas are joined with the style. When left attached to the style, they capture inside up to 12% more moisture during the curing/drying process. This, plus the 1½” of style left attached, make up the 30% to 50% added weight. (Waste, we mentioned earlier). Again, we only sell the stigma.


Drying:

This is the most important part of the saffron process. By cutting the stigmas apart prior to drying them, the “moisture” will evaporate out and no moisture remains inside the saffron stigma. When you leave the stigmas attached to each other, moisture is trapped inside the stigma. This shortens the shelf life and quality of the saffron. The drying process activates the chemical compounds, which release aroma, color and flavor. You can tell high moisture content in saffron by the soft or spongy texture to the touch. Moist saffron will develop a musty smell instead of saffron’s distinct clean aroma. Our Sargol saffron’s moisture is as low as 2% and its aroma is pleasantly memorable and distinct. Sargol *stigmas dried this way are brittle to the touch. You can crush them into powder between your fingers or with just a little pressure between two metal spoons.


SAFFRON TEA:

The secret to getting your money’s worth with saffron is to buy OUR* Sargol saffron and then make a tea out of it before you add it to a recipe. Yes, a tea, sometimes referred to as an infusion or “steeping” saffron. This is exactly the same principle you use in making any tea – the longer the saffron steeps, the stronger its flavor, aroma and color. Where saffron preparation differs from tea is that you can release saffron effectively in hot liquid such as water, broth or milk or in room temperature white wine, vodka, rosewater, orange blossom water, white vinegar or citrus juice. In other words, saffron’s chemicals respond positively to hot liquid or room temperature alcohol and acids (citrus).

The amount of liquid is not important, use whatever is called for in your recipe or add just a teaspoon or two of hot water to a recipe, which will not harm it. Then put the threads or powdered saffron in the liquid and leave it for a minimum of 20 minutes before you add this “tea” to the recipe. Do not remove the saffron threads from the liquid. They continue to release aroma, flavor and color for up to 24 hours, which is why saffroned dishes and breads always taste even stronger as leftovers. With more flavor, aroma and color release than you would otherwise have, steeping saffron is the most economical way to use this spice.

Once you get comfortable cooking and baking with saffron, you will find the longer you steep your saffron, the less you will need per recipe.

*Please note that we say OUR Sargol, which we consider different to all others, since ISO-3632 requires minimum 190 units of color for Category–1 saffron. Ours has 230/280 units of color, surpassing by 40 points ISO minimum requirements.

A special note about toasting OUR Sargol saffron: do not do it! It is unnecessary to dry OUR Sargol saffron any further because it has already been processed to exactly the right dryness for either steeping or crushing into powder. The only reason you might read elsewhere that saffron threads should be further dried prior to use is that lower grade saffron may contain too much moisture for good release of its aroma, color and flavor. Since Sargol saffron contains no excess moisture we do not want you to take a chance of spoiling it by scorching it over a flame, on top of the stove or in an oven.

6 June, 2019
Five Easy Way To Identify Pure Saffron: Real Vs Fake Saffron

Saffron is an expensive ingredient and obviously people see money by selling the fake saffron. With no machines to check the genuineness, How would you differentiate Pure Saffron from the Fake Saffron?

Here are some of the ways by which you can easily identify the pure saffron:

  1. If you put a saffron thread/strand in your mouth and if it tastes sweet…. IT’s FAKE
  2. Another very very distinct way of identifying is the aroma. But what about the aroma? One should know the aroma to decide whether its right or not.
    Pure saffron aroma is very interesting. If u know what Honey smells like, and you also know what hay smells like…you would know what Real Saffron Aroma is. It is literally a blend of Hay and Honey smells.
  3. Put Saffron in water. In some time, it will colour the water. But what’s the big deal, so can the fake one. However when you take the thread our of water, it wouldn’t have lost its original colour, whereas if is is fake, it would completely lost its added colour, and wouldn’t look the same.
  4. A very interesting test is to add a little baking soda in water and mix it. Then add saffron to the mixture. The water/baking soda mix shall turn yellow if its Pure Saffron
    The fake one will turn dim red.
  5. One of the most interesting Mantras for saffron is to use the the word Sweet correctly.
    Good saffron should always Smell Sweet and never Taste Sweet.
3 June, 2019
4 Ways Saffron May Help With Neuropathy

People suffering from neuropathy may require various kinds of treatment to alleviate pain, numbness, tingling, and burning sensations. Moreover, some patients suffering from nerve damage turn to alternative medicine, including supplementation.

As stated in this article on NeuropathyHelp.co, well-known supplements available in the market today contain naturally-derived extracts on top of vitamins and minerals that have been studied and clinically-proven effective to treat neuropathy

While it may not be as popular as oat straw, feverfew, passionflower, and skullcap extracts, saffron is another kind of herb that caught scientists’ attention because of its potential in aiding recovery from nerve damage. Read on to learn more about this spice that has uses beyond the kitchen.

What Is Saffron?

Derived from saffron crocus (Crocus sativus) flowers, saffron is known to be one of the world’s most expensive spices primarily because of the difficulty of its extraction process. It is also quite pricey as it can be used in a wide variety of dishes both as a coloring and flavoring agent. But that’s not what makes saffron most special.

As it turns out, saffron is also a powerful medicinal herb that aids in treating various medical conditions and contains over 150 volatile compounds. These include carotenoids, antioxidants, safranal, crocin, and other biochemicals essential for a healthy body.

How Saffron Can Help Neuropathy Patients

Saffron’s health benefits have been studied over the years. Researchers found that this reddish orange-pigmented spice that usually comes in powder form helps boost human immunity, improves blood circulation, speed up metabolism, balance sugar levels, relieve anxiety, and strengthen the bones.

However, neuropathy experts are most interested in one particular benefit it provides is an improvement of nerve function. Below are four ways saffron can aid neuropathy patients’ recovery.

1.Relief from Nerve Pain

Studies have shown that saffron can be used to alleviate nerve pain. Based on experts’ studies, the crocin and safranal contents in the spice are the key for its efficacy in pain relief because they serve as anti-nociceptive compounds that reduce allodynia, which is an increased response of neurons from repetitive stimulation that leads to hypersensitivity to touch, pressure, and temperature.

It is also found to be more effective when used with the antidepressant drug amitriptyline, based on research published in 2017.

2. Improve Diabetic Neuropathy

Aside from stabilizing blood sugar levels in diabetics, saffron has also been found to be effective in neutralizing peripheral neuropathy caused by the chronic disease. In fact, studies have shown that safranal and crocin contained in the valuable spice have anti-oxidative properties that prevent nerve stress and protects against nerve damage by boosting insulin’s neuroprotective action.

3. Promotes Mental Wellness and Protects Against Stress Caused By Neuropathy

People suffering from neuropathy are at risk of stress and mental issues. Years of study have shown that nerve damage is indirectly linked to depression and anxiety. In fact, randomized testing showed that it has anti-depressant properties that are comparable to drugs used to treat the condition. In fact, it showed lesser adverse reactions from subjects compared to patients using anti-anxiety medications such as imipramine, fluoxetine, and citalopram.

4. Provides Neuroprotection

Because it contains picrocrocin, crocin, and safranal, scientists believe that saffron can provide protection against neurodegenerative diseases. According to a study conducted on mice, crocin in saffron can prohibit apoptosis or cell death. Its safranal contents have also been studied and proven beneficial for rehabilitation of nerve injury when administered with Vitamin E.

However, it is worth noting that these studies are conducted on animals only and haven’t been tested on humans suffering from neuropathy. Thus, the benefits of saffron for nerve damage patients still require further research.

 

 

2 June, 2019
Price of Saffron - How much is Saffron worth?


Price of Saffron, the Worlds most Expensive Spice.

Following a healthy diet and living a healthy life has become paramount for many people. They are trying to get all the nutrients their bodies need through their meals and most of them know that one way to do this is to include spices. One of the most popular spices in the world today is saffron. At the same time, saffron is one of the most expensive spices in the market. This is the reason why many people are wondering what makes saffron so expensive?

Why is saffron relatively expensive?

The main reason why saffron sometimes comes at twice the price of other spices is the fact that the process of production of this spice can’t be automated. Namely, saffron is extracted from the threads/stigmas found in the flowers of saffron crocus or crocus sativus plant. These stigmas represent the small elements located in the center of the flower’s blossom. They are attached to the thin small stalks in the flower.

It’s good to know that every crocus sativus plant comes with just three stigmas. Keep in mind that the size of one stigma is similar to the size of a grain of rice. To put it in simple words, in order to make one pound of high-quality saffron, you have to use 100,000 stigmas. On top of that, these stigmas must be handpicked. We should also point out that the stigmas are not available throughout the year, but only during a short period of time, once a year.

Besides the long production process, there are few other factors that contribute to the high price of saffron. For example, saffron was even more expensive a few years ago when Iran was under sanctions from the western countries. This is quite logical because Iran produces over 90% of the saffron in the world. Now that the sanctions are removed, the price is relatively lower, but the cost of transportation definitely still plays a role.

Finally, we would also like to point out that the interest in saffron is growing. The number of studies that are focused on this spice is going up and most of these studies have shown that saffron can help people with different aspects of their health. So, as the interest in saffron is growing the prices are growing too. When we take a closer look at the health benefits of saffron and when we take the flavor and aroma of this spice into account, we should be able to understand the price of saffron today.

Understanding the price of saffron

Those who are planning on buying saffron should know that the price of saffron varies. As we said before, Iran is not the only producer of saffron. Additionally, saffron is distributed more than once to different sellers. The saffron extract you are looking at is usually not sold by the growers or even through a second-hand buyer. For instance, Spain, as one of the countries that produce and uses saffron extensively, have laws and regulations that require just 10% of the saffron to be Spanish in order to label it as Spanish saffron. The companies from Spain are buying saffron from Iran, rebranding it as Spanish and selling it at a much higher price. In other words, you must be very careful when buying saffron because you might end up paying more for low-quality saffron.

How to get the best price for saffron

If you are looking for a way to get the best price for high-quality saffron, then you should buy this spice from a reputable, trusted vendor. Unfortunately, the popularity of this spice has made many people think about frauds and scams. Namely, there is a high number of companies that are selling fake saffron or saffron with unacceptably low-quality saffron. These companies are focused on selling low-end saffron with higher profit margins. You can easily recognize it due to the color – they use yellow and orange threads in the process of production. What’s even worse is that some of them are using an adulterated product with natural or even artificial coloring.

Due to the fact that saffron is the most expensive spice in the market (it is more expensive than gold), it is very important that you purchase a good product. By doing this, you can expect to get a good return on investment. Thanks to Zaran Saffron, you will get a premium-quality trim, without orange or yellow threads, which don’t provide any culinary benefits, and without crumbs.



29 May, 2019
How to cook with Saffron

How to Cook with Saffron

Using any spice in your dishes can make that dish taste better. However, if you use certain spices, you can make your meal healthier too. One good example of a healthy and tasty spice that you can use in a variety ways is saffron. In this article, we will show you how to cook with saffron.

1. Crushing/grinding threads

Just like in the case of other spices, it is the best idea to find a way to release the full potential of saffron whenever you are adding it to your dish. One of the best ways to this is to crush the threads of this incredible spice. Saffron threads are gentle, so you can do this manually without much effort. In case you want to get a more uniform look then don’t hesitate to use a mortar and pestle to grind the saffron threads.

To ensure your saffron brightens your dish, you need to make sure you take the proper steps to release its flavor and color.  The quickest way to do that is to break down the threads into a powder. Crushing saffron for use in recipes typically works best if you’re making a recipe that already has water or another cooking liquid in it, such as risotto or paella.

Keep in mind that crushing saffron by hand or with a mortar and pestle doesn’t offer the most aesthetic when adding to your dish. Grinding the saffron will however intensify the golden color and release more of its aroma

  • 2. Soaking threads

The most effective way to draw the flavor and color out of saffron is to infuse it in hot liquid. You essentially want to soak the saffron threads thoroughly before adding them to your recipe. With this step you can either grind the saffron down and then pour the hot liquid over it or just submerge the whole threads.

In most cases, letting it sit in a small amount of hot liquid for 10 to 20 minutes is enough to prepare the saffron but we prefer overnight to really intensify the true flavor and aroma.

3. Crumbling and adding saffron

Without any doubt, this is the simplest way to use saffron in cooking activities. Just crumble and add the threads of this incredible spice directly to any dish while you are still cooking. Remember that this method is used in dishes that require relatively large quantities of water or another kind of liquid.

4. Toasting

Now here’s an example of a method of cooking with saffron that is becoming more and more popular. Namely, there are many people who are toasting saffron and they are usually doing this when preparing paella dishes. If you want to toast the threads you should put a cast iron skillet on medium heat on your stove. Put the saffron threads and cook for no more than two minutes, Remember to stir the mixture continuously. After that, cool the threads and grind the saffron with the help of a mortar and pestle. You can use the powdered saffron directly to the dish or soak it and use it after that.

Preparing Saffron drinks

Saffron tea

Another popular method of using saffron is by infusing it into hot water. Simply mix the saffron threads (10-15) with half a cup of boiled water in a teapot. Wait until the liquid gets cold and add boiled water to the top of the teapot. You can add lemon or honey to taste. This saffron tea has proven to be very helpful for those suffering from anxiety and depression, inflammation and various diseases caused by free radical damage.

Try a glass of saffron milk

Start by boiling 500 ml of milk. Next, add two tablespoons of honey, a quarter teaspoon of ground cardamom, two tablespoons of sliced almonds and a quarter teaspoon of saffron threads. Let it simmer for about five minutes. Drink this healthy beverage while it’s still hot.Cooking with saffron is easy and you can definitely unleash your creativity when using saffron in the kitchen. The best part is that no matter how you use saffron, you will still enjoy its benefits.



29 May, 2019
Using Saffron for Weight Loss


Most of you know that certain spices can help us improve our health, but did you know that some spices like saffron can help people lose weight.Saffron is a popular spice based on the flower of the saffron crocus (Crocus sativus). It was used for different medicinal purposes for hundreds of years. In the last few years, there are many people who use saffron as a natural weight loss supplement. This is definitely a good option because weight loss supplements based on synthetic and processed ingredients can result in a wide range of side effects. Saffron users can’t expect side effects because this spice is completely natural.

How does Saffron help people Lose Weight?


As previously mentioned, there are many different spices out there that support people’s efforts to get rid of those extra pounds. It is interesting that they work in different ways. What makes saffron special is that this spice helps the weight loss process in more than one way.To start with, saffron can help you suppress appetite. So, by taking saffron on a regular basis you can boost satiety which means that you will feel full for a long period of time. A few other foods and spices can do this, but they usually provide these effects by increasing the level of some hormones and lowering the levels of others. Saffron affects only the level of serotonin, a neurotransmitter that has a direct impact on the feeling of fullness. This is how saffron naturally restrains appetite. A study conducted seven years ago has confirmed these findings. When people are using saffron regularly, they will limit the emergence of cravings for snacks. They will also cut don sugar cravings. So, saffron can be used to prevent overeating and emotional eating. In fact, there was a study revealed in the Nutrition Research journal a few years ago that concluded that supplements based on saffron can help people manage emotional eating. This study included 60 healthy women that were a little bit overweight. 30 of them were taking a placebo and the rest of them have taken saffron extract. After a few weeks, the group which used saffron extract has witnessed a radical reduction in body weight.While we are talking about saffron as a weight loss spice, it is worth mentioning that you can use it to cut calorie intake. This is more than logical because if you don’t feel hungry, you will reduce calorie intake. Those of you who have experience in this field know that calorie deficit is one of the most important things when it comes to losing weight. 
Besides its ability to manage fat accumulation by acting as an appetite suppressant, saffron can also optimize the metabolic function. Namely, saffron will speed up the process of thermogenesis. This means that it will burn fat faster and keep the user safe from the formation of new fat deposits.Another thing that is worth mentioning about saffron is that this spice comes with zero calories. But, in order to make sure that you are not taking any calories when you are taking saffron, stick to the pure version of this incredible spice.

Some other benefits of using saffron


While you are taking saffron for weight loss, you can expect to experience some other health benefits like:

  • Optimized work of the respiratory system
  • Soothing kidney, stomach and body pain
  • Treating fever and cold
  • Skin smoothening and more…
How to safely use saffron for weight loss


It is good to know that people who consume saffron have not complained about side effects. This is a perfectly safe spice for weight loss. Yet, if you want to be sure that you will stay on the safe side, it is a good idea to learn how to use saffron for weight loss in the right way.Just like in the case of other spices and weight loss foods, it is all about taking the right dosage. Once again, we must stress out that you should look for pure saffron, one that doesn’t contain any fillers, binders, artificial colors or preservatives.So, the daily recommended dose of saffron for weight loss is 400 mg (taken two times a day, 200 mg each time). If you want to maximize the effects, you will need to take saffron around half an hour before your meal.Start using saffron today and enjoy the benefits of weight loss.




29 May, 2019
guide to saffron .





Saffron may not be the most popular spice around or the spice that is used most frequently in the kitchen, but it is definitely the most expensive spice on the planet. 
Native to the Mediterranean region, primarily Greece and Spain, as well as Southwest Asia, saffron is used in a number of southern European dishes, such as Spain's national dish, the "paella Valenciana" or the French bouillabaisse, a traditional fish stew from Marseille. Nevertheless, saffron is probably even more favoured in Indian and Middle Eastern cuisine.

The saffron plant
Saffron is obtained from the saffron crocus, a flower that has lilac coloured petals. If you look at the crocus close up, you will notice that there are three orange strands in the centre of the flower. These strands or stigmas as they are also known are the un-dried saffron strands that we use in cooking. The saffron stigmas can only be picked by hand in order to remove them from the plant. It takes 225,000 to make up 1 lb of saffron spice. As there are only three stigmas to each flower, this means that 75,000 flowers are used to make up this small amount and this is why the spice is so expensive

The history of saffron

Saffron has been around for thousands of years. Although it is probably native to the Asia Minor area, it was first cultivated in Greece, where it enjoyed an important status around the 8th century BC. Pictures dating back to these times show that saffron was highly regarded as a potent therapeutic drug and herbal remedy. 
Many well-known rulers during those periods were often drawn to saffron due to its bright colour and perfume. Saffron was often used to perfume the royal baths, halls, courts and amphitheatres or they used it as a dye to colour royal garments as well as potions, ointments and lotions. After the fall of the Roman Empire, saffron's popularity waned all throughout Europe, however it had begun to make its way to India and other parts of the world. It wasn't until the Moors invaded and occupied most of Spain that saffron was reintroduced into Europe. Today, Spain is one of the main saffron producers in the world and many say that Spanish saffron from La Mancha is of the best quality.


Medicinal uses of saffron

Saffron has long been used for medicinal purposes. As with a lot of other herbs, saffron is also useful in the treatment of stomach and gastrointestinal disorders amongst other ailments. Below is a list of the therapeutic properties of saffron and some of the disorders that saffron has been known to treat.
  • Saffron stimulates digestion and soothes the stomach. It eases wind and lessens intestinal gas.
  • Saffron promotes menstruation and regulates periods.
  • Research shows that several components of saffron may boost the memory and improve learning skills.
  • Saffron is an important antioxidant and helps to protect the body's cells against damage from free radicals.
  • Studies have shown that saffron may be taken in order to combat cancer and slow down tumour growth.
  • It has been used as an antidepressant and a general tonic.
  • Saffron is a mild sedative.
  • It has been used to relieve muscle cramps and spasms.
  • Saffron promotes sweating and perspiration, which is helpful in relieving fevers and high temperatures.
  • Saffron is effective in relieving stomach pains including period pains.
  • Saffron is used in kidney ailments and can also help to reduce the size of an enlarged liver.
  • Saffron can relive colic in children.
  • Chinese herbalists used saffron to treat chest infections and disorders.
  • Can be used to reduce headaches.
  • Saffron is said to be an aphrodisiac and was used by Cleopatra before lovemakin

    Buying and storing saffron

As little amounts of saffron are required in cooking, saffron should be bought in small quantities to preserve the freshness of the spice for longer. Buy saffron strands as opposed to ground saffron, which is inferior in quality and may be mixed with cheaper spices to lower the cost. Saffron should be stored in an airtight container and should be kept in a dark and dry place. 
Some people wrap saffron in aluminium foil to keep it away from strong light. Saffron should stay very fresh for around three - six months although it can be kept for much longer but will decrease in quality.

Preparing saffron before cooking

If you are using a specific recipe for cooking with saffron, follow the instructions for its preparation. There are several basic methods of preparing saffron before using it in a recipe. The most common is to soak a pinch of saffron in a cup of warm water for at least 20 minutes and up to 12 hours. On coming into contact with the water, the saffron will expand and the flavour is released and only then can it be added to the required dish. Other liquids may also be used for example stock, wine or milk. Another method is to crush the saffron into a powder by using a pestle and mortar and then adding it to the dish or steeping it first in a liquid and then adding it to the other ingredients. Finally, in dishes such as the "paella valenciana", the saffron must be toasted first and then ground into a powder before adding it to the dish.

Recipe ideas for cooking with saffron

Saffron is used in many different cuisines all over the world. In India it is used with rice and some sweets, whilst in France and Spain it is popular in fish-based dishes. Below are a number of recipe ideas for the use of saffron in cooking.
  • Use saffron in the French "bouillabaisse", a type of fish stew.
  • It is one of the main ingredients of the Spanish paella.
  • In Italian cooking it is used in "risotto alla Milanese".
  • Use saffron to flavour and colour rice.
  • Use in Indian biriyani rice dishes.
  • Add to coffee with cardamom for a Middle Eastern hot drink.
  • Saffron is a good spice to use with fish, such as cod or halibut, giving it excellent colour and flavour.
  • Use for a Scandinavian-style saffron sweet cake.
  • Use to flavour ice cream, as they do in India.
  • Use in all types of curries.
  • Use to make Cornish saffron buns.
  • Add to sauces to give it colour and a spicy flavour.
  • Add saffron to crab or fishcake mixtures.
  • Add to mayonnaise or garlic mayonnaise to give it a different colour.
  • Add to soups for a bright colour.
  • Saffron is also often partnered with chicken.


20 May, 2019
10 Amazing properties of saffron for skin, hair and health



In this article we are going to introduce you to the properties of saffron. Saffron is a valuable herb spice taken from a saffron flower. Saffron flower is a perennial fennel plant called "Crocus Sativus". Crocus in the Greek language means thread and string, which looks like the flowers of saffron flower. The name Saffron, pronounced in English as Saffron, comes from the word bile in Arabic, meaning yellow. Saffron has many properties for skin, hair, menstruation and body health and is one of the most expensive crop products around the world. This spice has attracted many consumers for about a thousand years. Saffron is an indigenous plant of undifferentiated, undrained Greek land, and has grown in that region before being cultivated in Europe, Asia, and North America.
Saffron flower is a laborious cultivating product, which is why the price increases. This plant has a triangular stitch in its center that is separated by hand, is inserted into the sieve and is strengthened by thermal treatment, flavor and flavor. This plant is resistant to hot weather and is currently Iran's largest saffron producer in the world. Regardless of the natural and special essence of saffron, this plant has many benefits to health and this also makes it known as a high-priced spice. What are the properties of saffron?

Saffron properties to enhance the health of the mind
The mind and brain are one of the health effects of saffron. Various studies have shown that plantlets that are considered to be saffron and whose petals have similar effects on individuals' morale and, in fact, act as antidepressants, then the petal's properties of saffron are unique. Safranal and Crocin, both of which are present in saffron, regulate the brain and nerves, like dopamine, ceratonin and norepinephrine, and can even reduce the symptoms of mild to moderate depression, even without the use of conventional psychiatric medications. A 2-month trial was performed on 40 depressed people in Iran. Some patients were randomly assigned to receive 20 mg of Prozac antidepressant daily and 20 remaining patients received 15 mg of saffron petals every two days They took the time. The researchers concluded that saffron had similar effects to anti-depressant drugs. It affects the endocrine system and helps reduce stress and anxiety. Since ancient times, people have been using saffron for calming the mind and improving the quiet sleep because of their sedative properties. Saffron also improves learning and memory.Meanwhile, in Japan, saffron is packaged in capsules and is used to treat amnesia and Parkinson's. Crocin prevents dementia problems such as Alzheimer's, which occurs as a result of aging.
Avoid eye disease. Macular degeneration or yellow patches
Macular degeneration, or yellow patches, is a condition that causes blindness in aging due to the aging and degeneration of parts of the eye called macula. Crocrin and Crocheting found in saffron prevent cell damage and delay the destruction of cells in the affected segment in the eye due to aging.
Saffron Properties for Hair
Saffron strengthens the hair from root to tip to prevent hair loss. If you mix saffron with sweet milk, you can use this tonic for hair to treat alopecia or baldness and hair loss, as well as stimulate faster hair growth. Saffron improves blood flow to hair follicles, is further enhanced by the flow of food and oxygen to the hair follicle.
Benefits of saffron for the health of the respiratory tract
Saffron cures cough and common cold. It acts as an expectorant or a spatula, and it can dilute the sputum into the lungs and throat. Saffron is able to act as an anti-inflammatory and stimulant compound. The benefits of saffron can be beneficial to asthma. Asthma attacks occur when the respiratory system is narrowed due to inflammation and saffron can prevent this event.Reduce and relieve pain
Menstrual saffron properties
Pain relief is one of the most valuable benefits of saffron. Safranal escape material acts like a home and heals the toothache. Saffron has anti-inflammatory and anti-inflammatory properties, which is useful for infants and teeth, and can also improve the sleep pattern. Saffron is used in indigenous areas, inhabited as natural sleepers and relaxing nervous system, and it can calm the excited nerve cells that cause pain.Saffron Properties in Menstruation and Health of Hormones
Saffron flower properties
Premenstrual syndrome is caused by various hormones that simultaneously cause damage. Saffron can
affect the endocrine system and release some of the hormones (or nerve chemicals) that are useful for controlling premenstrual syndrome like ceratonin. Serotonin is a hormone of happiness and helps reduce the intensity of mood changes in women. It is also useful for late adolescence in girls.
heart health
Properties of petals of saffron
Saffron is a rich source of potassium, an important ingredient in maintaining heart health. Potassium causes dilation and enlargement of the blood vessels and blood vessels and therefore reduces blood pressure. Potassium in saffron also prevents arteries, myocardial infarction and heart attacks. As mentioned, saffron contains a substance called crocin that can regulate blood cholesterol levels, which is why it is very beneficial for heart health.Improving digestion and digestion of food Saffron also affects the stomach and abdominal discomfort and controls the liver and spleen. It is antispasmodic and helps to treat constipation and bloating for any reason.
Effect of saffron on optimal cellular function
Properties of Saffron Skin
Escaping compounds in saffron effectively neutralize free radicals, free radicals can damage and degrade cells. Saffron contains about 150 biological chemicals including antioxidants, carotenoids, crocin and safranal, which are useful for augmenting and repairing cells. Also, saffron contains high levels of potassium and magnesium, which is one of its health benefits. This strange organic compound of saffron has also turned it into a potent inhibitor against cancer, which allows DNA synthesis and cellular proliferation to be optimally maintained.









20 May, 2019
What Is Saffron, the World's Most Legendary Spice?

Saffron is one of the most precious spices in the world. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about the spice, a lot of us still don't know what to do with it or whether its worth the high cost. Here's everything you need to know.

Where does saffron come from?

The spice originates from a flower called crocus sativus—commonly known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. While micro-scale production of saffron does exist in the United States, most saffron found here is imported.

What does it taste like?

Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic—it's tricky to describe but instantly recognizable in a dish. As annoying as it is to say, you know it when you taste it.

How should I use it?

Grind 2 tsp. saffron threads, along with a sugar cube or a pinch of coarse salt, to a powder with a mortar and pestle or a spice mill to draw out the most flavor and color. Then add ¼ cup warm water and let cool. This is the vibrant elixir to use in your paella, buttery saffron rice, and special occasion desserts like saffron-rose water brittle

Why is it so expensive?

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That's why you'll pay $10 to $13 per gram for the real deal. To make sure you're getting the best stuff, take a sniff—you want saffron that smells a bit like sweet hay. It should also have all red stigmas, no yellow stamens.
Where do I buy it?

If possible, check your local Middle Eastern grocer. You may also find saffron at Whole Foods and gourmet grocery stores—it's also available on
 Amazon.

How do I store saffron?

Keep threads in a cool, dry, dark place (you can put it in the freezer for
to a year). Saffron water can be stored in the fridge in an airtight container for up to three weeks.
Herb rice with green garlic,saffron, and Crispy Shallots
This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish. Serve with yogurt sauce alongside. Read more about throwing a Persian New Year feast here.




20 May, 2019
What is saffron?


Red Gold:
Saffron, called crodcus stativus, is a perennial herb having spherical onions and a brown membrane of color. The plant is grown in the southwestern part of Asia, southern Spain and southern Europe. It has stems and six leaves of violets and three strands of red rosemary, which is the commercial saffron. The string contains fatty substances, mineral salts and mucilages. The aroma of saffron is due to the presence of colorless tropenic essential oil and an oxygenate compound with cineol called safranal. The taste of saffron is related to the bitter nitrosated picocrocin. The color matter of saffron is related to the presence of a substance called Crocin.



HarvestOf every 100 to 200 thousand saffron flowers, about 5 kg of saffron flower is obtained, which reaches a kilogram when drying.
▪ Therapeutic properties:
Saffron to reduce fat and cholesterol, sedative, appetite, antispasmodic, cardiovascular and cancer prevention, memory enhancement, blood pressure lowering, asthma treatment, treatment of skin diseases, urinary tract infection, jaundice, menstrual flow, fixation Abdominal bloating, duct and abdominal treatment.
▪ Dangers of unnecessary consumption of saffron:
The excessive consumption of saffron is toxic and causes vomiting, reduced heart rate, nosebleeds, eyelids, and headaches, lethargy, jaundice, and other harmful effects,
  1. ultimately death. Using 3 grams of saffron per person per month is appropriate and using more than 5 grams of saffron in a meal can cause human death.
    ▪ Maintenance:
    Saffron should be kept away from light and moisture, and it is better to be kept in glass or metal containers. Because the saffron oil is evaporated, its medicinal properties and its quality are minimized when stored in an open environment.
▪ Costs:
Saffron is used in the food industry, confectionery, pharmaceuticals, textiles, non-alcoholic beverages and dairy products.
▪ Saffron Trading:
According to World Food Organization (FAO), saffron production in the world is around 210 tonnes, with Iran producing 184 tonnes annually, accounting for about 81% of the world's saffron, and Spain is ranked second with 12% of world production after Iran. has it.
Unfortunately, the traditional and non-scientific concepts of saffron, the lack of a suitable packaging system and poor marketing from Iran, and the existence of an advanced packaging industry, extensive advertising for sale and marketing by Spain has led Spain to collect Iranian saffron at a low price and in the name of business The world's largest supplier of saffron exported to the world.
Source: Biretk


20 May, 2019